This is usually the time of year when restaurant movement slows as eateries focus on organizing holiday parties and catering to shoppers. This year, however, the openings, closings and renovations have carried over into the fall. Here’s an update:

• Ruben De La Garza and Maria Carmen Govea recently opened

Burrito King

at

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., in the Viking Plaza retail center near the Sehome Village shopping center. The restaurant has a food-truck-style format in that many of the ingredients are prepared ahead of time to provide quick service, De La Garza said. Prices for most menu items such as burritos and tacos are under $8. Located near Western Washington University, Burrito King is geared toward college students. Restaurant hours are 11 a.m. to 9 p.m. Monday through Thursday, 11 a.m. to 10 p.m. Friday, 10 a.m. to 10 p.m. Saturday and noon to 8 p.m. Sunday. For more information, visit

in Fairhaven is ongoing. According to its website, the owners are aiming to get open later this month.

•

Mozza

, a restaurant going into Bakerview Square, is aiming for a January opening, said CEO Samantha MacConnell. Once open, menu items include pizza, pasta and chicken wings. It also will offer breakfast pizzas and be open 9 a.m. to 9 p.m.

has created a “Canvas Cantina“ within the business, offering beer and wine. The company is also working on a food menu; owner Robert Mishkin said they are leaning toward sandwiches and snacks but are looking forward to getting suggestions from customers.

• A new Ethiopian restaurant has opened in the Bellingham Public Market. Mulunesh Belay, also known as Mulu, opened

in the space formerly home to Seven Loaves Pizza. All of the dishes she made while at the Bellingham Farmers Market will be on the menu as well as a variety of other authentic dishes. This includes chicken stew, spicy lentil soup and a sourdough pancake known as injera. Hours will be 11 a.m. to 8 p.m. Monday through Saturday, closed Sunday. Details about the business can be found on the restaurant's Facebook page.

• Kelly Norton has decided to convert his food truck business into a drive-through eatery with indoor seating. Norton, who has operated